Raspberry-Lemonade Pie

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Freeze: 4 Hours


1 (14-oz.) can sweetened condensed milk
1 (6-oz.) can frozen lemonade concentrate, partially thawed
3 tablespoons seedless raspberry preserves
1 (8-oz.) container frozen whipped topping, thawed
1 (6-oz.) ready-made prepared graham cracker crust
Garnishes: fresh raspberries, fresh mint sprigs


1. Whisk together first 3 ingredients in a large bowl until smooth. Fold in whipped topping.

2. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Pink Lemonade Pie: Substitute pink lemonade concentrate for lemonade concentrate and omit raspberry preserves. Prepare as directed.

Liza Hammons, Jackson, Mississippi,

Southern Living

May 2007
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